Chickpea Mac and "Cheese"


  • Prep Time15 mins
  • Total Time25 mins
  • Makes8 servings
Chickpea Mac and "Cheese"

Photo: Erik Putz

A creamy, vegan mac and cheese is so easy to make. This one uses chickpeas and butternut squash to create the perfect orange sauce.


  • 450 g macaroni

  • ¼ cup olive oil, divided

  • 1 onion, chopped

  • 1 carrot, chopped

  • 1 ¼ cups no-salt-added chickpeas, drained and rinsed

  • 1 cup frozen diced butternut squash

  • 1 ¼ tsp salt

  • 2 tbsp lemon juice


  • Bring a large pot of salted water to a boil and cook pasta following package directions. Reserve 2 cups pasta water before draining. Return pasta to pot.

  • Heat 2 tbsp oil in a large frying pan over medium. Add onion and carrot, and cook until softened, 6 min. Add chickpeas, squash, salt and 1 cup pasta cooking water. Bring to a simmer and cook until carrots and squash are tender, 4 min.

  • Transfer vegetables to a blender and add lemon juice, remaining 2 tbsp oil and ½ cup pasta water. Purée until smooth. Add sauce to pasta, stirring to coat. Stir in up to ½ cup more pasta water until smooth and saucy.

Nutrition (per serving)

Calories 322, Protein 11g, Carbohydrates 54g, Fat 8g, Fibre 4g, Sodium 623mg.


Frozen diced butternut squash is a huge time saver and convenient to keep on hand, plus it's a great way to sneak more veggies into dinner.

Originally published in the May + June 2018 issue. Photo by Erik Putz.

This article was originally published on May 04, 2018

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